Cod and Parsley Sauce

Fried cod smothered in a creamy white sauce infused with parsley and a hint of onion. Simply delicious.

📝 Ingredients

• For the fish:
• 4 cod fillets
• 1/4 cup all-purpose flour
• salt and pepper (to season)
• 2 tablespoons canola (or vegetable oil)
• 1 tablespoon butter
• For the parsley sauce:
• 2 1/4 cups whole milk
• 1/2 onion (peeled and sliced)
• 1 bay leaf
• 8 whole peppercorns
• pinch nutmeg
• 2 ounces butter
• 1/4 cup all-purpose flour
• salt ( to season if desired)
• 1/2 cup parsley (fresh chopped parsley - add extra if desired)

👨‍🍳 Instructions

1. 1Peel and slice half the onion.
2. 2Add the sliced onion, peppercorns, bay leaf and nutmeg to the milk in a saucepan. Bring it to simmering point over medium heat, then turn off the burner and let it stand for 10 minutes.
3. 3Season the flour with salt and pepper and mix it through in a flat bowl. Dredge each of the cod fillets in the flour.
4. 4Add the oil and butter to a skillet heated over medium heat. Fry the fish for 3 to 4 minutes on each side until golden brown.
5. 5Strain the infused milk and discard the onion, peppercorns, and bay leaf. Keep the hot milk ready for making the sauce.
6. 6Melt the butter in a saucepan. Then add the flour. Stir the butter and flour together over the heat for at least one minute.
7. 7Gradually add the hot milk to the roux whisking all the time over medium heat. Bring to simmering point while whisking.
8. 8Finely chop the fresh parsley, then add to the sauce and stir it through.
9. 9Place each piece fish on a serving plate and cover in parsley sauce.
10. 10Serve with mashed potatoes or Irish champ.